For the Vanilla Cupcakes

Cup of Yum
1. Preheat the oven to 350F.
2. Line a 12 well cupcake pan with paper liners. In your stand mixer, cream the butter and sugar together until light and fluffy and a very pale yellow color.
3. Add the vanilla, milk and the eggs (one at a time) beating well. Sift together the flour and baking powder.
4. Fold the flour mixture into the batter, until just combined. Portion the batter into the paper liners evenly. 
5. Bake for 15-20 minutes. Tops should be lightly browned, and spring back when touched.
6. Transfer to a cooling rack, and cool completely before decorating.

For the Sweetened Whipped Cream

1. In a medium sized bowl, sprinkle the powdered sugar over the top of the heavy whipping cream.
2. Beat until stiff peaks form, but don't go too far and make it butter!

Assembly

1. Using a sharp knife cut a circle (about the size of a quarter) out from the of each cupcake. 
2. Cut the tops in half and set aside. 
3. Pipe whipped cream into each cupcake hole,
4. Finish the butterfly cakes by placing two cake pieces over the cream to create wings.
5. Sprinkle with sprinkles and dust with powdered sugar.
6. Devour.